A Taste of Culinary Cruising

Windstar Cruises’ partnership with the James Beard Foundation tempts cruisers to explore more.

Sometimes, a dish can be the most compelling way to learn a story. Whether the ingredients represent a crossroads of cultural influences or a recipe is a cherished family tradition, a simple meal can become more meaningful through a culinary lens of travel. The James Beard Foundation and Windstar Cruises have come together to bring you rare culinary experiences around the globe.

Spices at a food market

James Beard Foundation voyages

What if you could follow a star chef to his childhood home in the Caribbean, source Tahitian vanilla beans with a pastry chef or join a famed sommelier in the fjords of Norway? On select themed cruises, not only do you have the opportunity to indulge in delectable cuisine created by award-winning chefs, but you also get the rare chance to learn from them. Each James Beard Foundation-themed voyage includes a hosted dinner with a chef and beverage expert, an in-depth cooking demonstration, shopping with the chef at a local market in port, and other special events.

Culinary instruction

From ship to shore in Central America

Windstar Cruises’ small ships can reach shores less visited, and immersive excursions into Costa Rica and Panama awaken all your senses. Choose to visit a peaceful farm village of Santa Juana that boasts sweeping views of the Pacific Ocean and enjoy an authentic campesino lunch with members of the local community. Learn the history of traditional Panamanian cuisine through a live show and guided instruction. A chef and sous chef will expertly prepare a recipe while you take notes and taste the different flavors and spices.

Culinary herbs

From shore to table in Malta

The Maltese island of Gozo is saturated with unfiltered beauty and time-honored traditions. On the way to the Il-Wileg Farmhouse, you’ll stop at historic churches and wide piazzas before being escorted to the golden countryside to collect edible herbs and leafy vegetables for a farmhouse cooking lesson.

AmphorA

Dining at AmphorA

You can experience the flavors of James Beard Foundation Award-winning chefs even if they’re not joining you on board. Every night, original dishes created by culinary greats are presented in AmphorA. Cooked to order and using locally sourced ingredients whenever possible, each meal is a celebration of food and travel. Perhaps you’ll be inspired by the spices of fresh phla plaa tuna developed by Chef Andy Ricker, whose expertise in Northern Thai cooking is renowned worldwide. Or maybe you’ll savor a marinated grilled lamb rack perfected by decorated chef Paul Berglund, who perfected his Midwestern American palate through Nordic traditions.

Recipe from Emily Luchetti

What happens when you join a pastry chef in Tahiti? You get to experience a bounty of vanilla! This November, join James Beard Foundation Award-winning chef Emily Luchetti on a journey through the Islands of Tahiti. Here, the executive pastry chef for Marlowe, Park Tavern and The Cavalier restaurants in San Francisco shares a special recipe.

In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar.

With a paring knife, slice the vanilla bean in half lengthwise. With the back of the knife scrape out the seeds and put them in the bowl. (Save the scraped-out vanilla bean for another use like putting in your sugar container.) Beat until pale and creamy, about two minutes on medium speed.

On low speed, mix in flour, cornmeal and salt.

Divide dough in half. In cornmeal to prevent sticking, roll each half into logs about eight inches long.

Refrigerate until firm, at least one hour. (It’s OK to make this up to a couple days ahead.)

Cut into half-inch slices.

Place on parchment lined baking sheets.

Bake in a preheated 350-degree oven for about 15 minutes.

Ready To Go?

Call us to book your culinary exploration with Windstar Cruises today.